by Lola Carson

Created on: May 04, 2007   Last Updated: May 18, 2007

The first key to a great pot roast is an inexpensive cut of meat - the last thing you want to do is make a pot roast with is a lean slab of beef. A true pot roast is one that simmers for hours in juices and herbs, breaking it down into a tender, moist dinner.
The second key is browning the meat - this is where you will derive a lot of the flavor - and it is a step that you should not skip. I usually do mine in a slow cooker, as it requires less watching, but if you want to do it in the oven or on the stove, you can do that too!

* 3 1/2lb Boneless Chuck Roast
* 1 Tbsp Freshly Ground Black Pepper
* 1/2 Tbsp Kosher Salt
* 1/4 Cup Canola or Vegetable Oil
* 1/2 Cup Red Wine (I use whatever red wine I have on hand)
* 2-4 Cloves Garlic, depending on taste, sliced
* 1 tsp Dried Oregano
* 1/2 tsp Dried Thyme
* 1-2 pinches Red Pepper Flakes
* 1 Bay Leaf
* 4-5 Large Idaho Potatoes, halved
* 2 Cups Baby Carrots (or regular carrots, cut into large chunks)
* 2 Medium Onions, quartered

Let roast sit out at least 1/2 hour before cooking to take the chill off. Season both sides with salt & pepper, pressing seasoning in to beef.
Heat a heavy skillet - preferably cast iron - on top of stove, on medium-high heat. Add oil and let it heat about 2-3 minutes.
Add roast to pan, searing it on both sides, about 10 minutes per side. You want a nice dark, carmelized crust to form on both sides.
Turn burner to low and transfer roast to a large slow cooker.
Deglaze the pan by adding the red wine, scraping up crusty bits from bottom of pan as you go. Be careful when adding wine to pan, as the pan is still probably very hot!
Pour red wine over roast.
Fill slow cooker to half full with water.
Add garlic, oregano, thyme, red pepper flakes & bay leaf.
Cover slow cooker and simmer on low about 6 hours.
Add potatoes, carrots & onions to pot and continue to simmer another 2 hours or until veggies are cooked, but not mushy.

This is a pretty basic recipe - and of course you can modify it to suit your tastes! But searing the roast to a nice, dark brown, plus the red wine & long simmer time, really brings out a great flavor in the beef.

Of course, you can also do this in the oven at 325 F for about 2 1/2-3 hours or in a big pot, at a low simmer, on the stove for about 3 hours. Either way, I would add the veggies about 1 1/2 hours into it.

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